Parsnips

Season:

Late October- December

Preparing Tips:

Parsnips substitute well for carrots in most recipes.

Add them to soups, stews, pot roasts, and salads.

If using them as a cooked vegetable, peel and slice first.

Storage Tips:

Can be stored all winter by layering in sand and storing in a cool cellar.

Nutritional Info:

Low in calories and high in fiber and carbohydrates.

Parsnips contain some vitamin C, folate and potassium.

HOW TO FREEZE PARSNIPS:

Remove tops, wash, peel, slice or dice. Blanch for 2 minutes. Cool immediately in cold water, drain, and freeze.